4-Ingredients Lemon Pie (No-Bake)

 

Hold on to your hats! This recipe for lemon pie is almost unbelievable in its simplicity and flavor. With just four basic ingredients, you can effortlessly whip up this delectable treat. Combining three of the ingredients and pouring the mixture into a prepared pie crust, all that's left to do is chill it in the fridge. It's hard to imagine that something so easy to make could be so DIVINE!

JUMP TO RECIPE

Sweltering heat? No sweat! Whip up a breezy, no-bake dessert that's a zesty explosion of citrusy goodness. The tangy lemon zing perfectly complements the sweetness, giving your taste buds a heavenly ride. And hey, wanna take it up a notch? Pop it in the freezer and enjoy a chilly, lip-smacking delight that's perfect for those scorching hot days.

 Try this 4-ingredient no-bake lemon pie recipe! With a sweet and tart lemon filling and buttery graham cracker crust, it's perfect for family gatherings and potlucks.

Ingredients

Fresh squeezed lemon juice

Sweetened Condensed Milk

Cream Cheese

Premade 9-inch Graham Cracker Pie Crust

Optional Ingredients

Whipped cream as a topping

Lemon zest 

How To Make No-Bake Lemon Pie

 Satisfy your sweet tooth without the hassle of baking! 

•  Prepare the graham cracker pie crust. Homemade or store-bought pie crust.

• For the filling, you'll need sweetened condensed milk, lemon juice, and cream cheese. Whisk these ingredients together until smooth and pour the mixture into the prepared crust. 

• Chill the pie in the fridge for at least 4 hours (or overnight) or until set, and then serve with a dollop of whipped cream.

 

Variations

• If you want the pie to be yellow, add a few drops of yellow food coloring

• You can also experiment with different crusts, such as gingersnap or vanilla wafers. 

• Toppings - Blueberry pie filling ( drizzle on top of the pie when serving)

• Lemon zest can be added to pie filling

Whatever variation you choose, this pie is sure to be a crowd-pleaser!

Storing Lemon Pie 

• Refrigerator - Good for up to one week covered in fridge.

• The pie can be frozen for up to 2 months.

Notes

• This pie is best made the night before so that it has enough time to set. It can also be made 2-3 days ahead of time.

• The pie will be creamy but firm enough to slice and serve.

• Do not add toppings until serving the pie

• Bottled lemon juice can be used if you can't find fresh lemons.

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Lemon Pie